A very easy tutorial to make home-fried chicken drumsticks with bread crumbs, crispy on the outside and tender on the inside!
Tonic in winter, eating meat can drive away the cold. It is said that when the weather is cold, we should eat more meat to nourish our body and resist the low temperature in winter.
Chicken is a good ingredient for supplementation in winter. Chicken is rich in high-quality protein and trace elements. Not only is it low in fat and high in protein, it can also promote blood cell production, help us regulate immunity, and enhance our physical fitness.
Chicken is warm in nature and can strengthen the spleen and stomach. There are many ways to cook chicken, but whether it is stewed in soup, hot pot, steamed, or fried, it is all very delicious. Now let’s share a family version of fried chicken legs . The recipe is detailed and the method is simple. Let’s take a look!
Ingredients list: chicken legs, spring onions, ginger, 200 grams of all-purpose flour, 100 grams of corn starch, 80 grams of potato starch, 80 grams of corn flour, 5 grams of salt
1. Take 6 chicken legs, add flour and water to wash them thoroughly. The flour has good adsorption properties and can wash away the grease and dirt on the surface of the chicken legs.
2. Wash and clean the chicken and put it on the cutting board. Then use a knife to cut the chicken legs. You don’t need to remove the bones. Just separate the meat. Then tap the chicken with the back of the knife to make it easier to taste. Just like this.
3. Then put it into a bowl and start seasoning. First cut some green onion and ginger, cut the shallot into sections, slice the ginger, and then pour it into the chicken legs.
4. Add salt, sugar, chicken essence, pepper, light soy sauce, oyster sauce, cooking wine, and Sichuan peppercorns, mix thoroughly and marinate for 1 hour, so that the chicken legs are fully flavored, and they will be more delicious when fried.
5. Next, make a family version of breading. Add 200 grams of all-purpose flour, 100 grams of corn starch, 80 grams of potato starch, 80 grams of corn flour, and 5 grams of salt into a bowl. Stir evenly. This is a family meal. The breaded version is delicious for fried chicken legs and chicken steaks.
6. After the chicken legs are marinated, we take them out, pick out the green onions and ginger, and then put the chicken legs into the flour coating. First, evenly coat the chicken legs with a layer of flour, and then put the chicken legs into the water to let the whole chicken legs coat. The breading powder is all wet.
7. Then put it into the batter, coat it with flour a second time, and finally shake off the excess flour, so that the fried chicken legs will be more beautiful.
8. After everything is done, you can start frying. Pour oil into the pot, just enough to a little more. Heat the oil to 6 layers and add the chicken legs to fry. Fry slowly over medium-low heat for about 10 minutes.
9. The firepower should not be too large, this step is the key. Otherwise, if the fire is too high, the outside will be burnt but the inside will not be cooked. It will be cooked until both sides are golden brown.
10. If you want the color to be more beautiful, you can take it out and fry it again. After the oil temperature rises, add the chicken legs and fry them again for 10 seconds, then take them out immediately.
After re-frying, the color will be more golden and the texture will be crispier.
The family version of fried chicken is ready. The outside is super crispy, but the meat inside is extra tender and juicy. It doesn’t taste bad at all.
Ronger’s tips:
1. Chicken legs must be marinated in advance. If there is not enough time, it will not be easy to taste, and it will be tasteless when fried.
2. Chicken drumsticks are relatively thick. When frying, they must be fried slowly over low heat. If the fire is too high, the outside will be fried and the inside will be undercooked. Therefore, you must not be impatient when frying chicken legs. Just fry slowly over medium-low heat.
